Open AccessImpact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice
Author(s) -
Ahmed Zahoor,
Manzoor Muhammad Faisal,
Ahmad Nazir,
Zeng XinAn,
Din Zia ud,
Roobab Ume,
Qayum Abdul,
Siddique Rabia,
Siddeeg Azhari,
Rahaman Abdul
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1540
Subject(s) - germination , imbibition , carotenoid , nutrient , agronomy , food science , chemistry , electric field , dpph , horticulture , biology , antioxidant , biochemistry , physics , organic chemistry , quantum mechanics
This study was designed to explore the impacts of the pulsed electric field (PEF; 2 to 6 kV/cm; a number of pulses 25 and 50) on wheat ( Tritium aestivum L.) seeds before imbibition to improve the germination, growth, and their nutritional profile in juice form. It was observed that the PEF treatment at 6 kV/cm at 50 pulses increased water uptake, germination of seeds, and growth parameters of seedlings. A significant increase in total phenolic contents, DPPH, chlorophylls, carotenoids, soluble proteins, minerals, and amino acids in PEF‐treated seeds plantlets juice as compared to the untreated seeds plantlets juice was observed. The results indicate that the PEF may effectively stimulate the growth of the wheat kernels and positively affect their metabolism, optimize the nutrients, and enhance the strength of the wheat kernels plantlets.